I've spent the early part of 2018 playing with my new best friend, the Instapot. Looking for inspiration, I turned to a recipe from The Healing Slow Cooker, by Jennifer Iserloh. This is my take on her fabulous recipe.
There is so much right about this bowl - healthy sources of protein and fat, and...MUSHROOMS! Let's just say mushrooms have it going on! Loaded with essential Vitamin D (particularly useful in winter), they are also considered medicinal, benefitting your brain, your heart all while fighting tumor growth. Say no more!
Give this a try and enjoy your slow cooker! If you don't yet have one, you can easily cook this on the stove as well with equally fabulous results.
Creamy Mushroom Super-Soup
Serves 2 as a main course, 4 as an appetizer
Ingredients
1 lb shitake mushrooms, woody stems removed and coarsely chopped
½ yellow onion, chopped
½ Tbsp coconut oil
½ tsp dried oregano
½ tsp dried thyme
¼ tsp garlic powder
½ tsp sea salt
1 tsp Om’s brand Lion’s Mane mushroom powder (optional)
1 tsp Om’s brand Cordyceps mushroom powder (optional)
2 cups bone broth (I used Kettle & Fire 100% grass-fed), or sub filtered water
½ 14-ounce can full fat coconut milk
Directions
1) Place mushrooms, onion, oil, oregano, thyme, garlic and salt in the slow cooker and toss well. Cover and cook on low setting for 1 hour.
2) Add broth, coconut milk and mushroom powders, (if using) to the slow cooker and mix well. Replace cover and cook on slow setting for another 1 ½ hours.
3) When done and cool enough, put all ingredients in a blender and mix until smooth. You can also use an immersion blender. Spoon into bowls, give thanks to your friend and a toast to good health!
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